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Andrea Sarri

Andrea Sarri

As his customers enjoy dishes such as Cappelletti of rabbit, Rascera cheese and foam of dried mushrooms, Prawns from Oneglia and escalope of foie gras with melon gazpacho and dehydrated capers and Red mullet rock with purple asparagus, mayonnaise, salad of gin and lemon, Andrea comes out and talks to them about the food and his love for the local area. His passion is obvious, and the welcoming, homely feel Ristorante Sarri has makes dining there one of the most rewarding gastronomic experiences Italy has to offer. When he’s not in the kitchen, you might spot him cycling, skiing or beetling around his beloved hometown of Imperia by motorbike, but his mind is always thinking about what he’ll be cooking next.